Try to cut the fingerlings no larger than 1/8 inch thick, so that the potatoes will crisp in the oven. (Using a mandolin will allow you to cut them even thinner.) These crisps make a great accompaniment to grilled steak or roasted fish.
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Excellent! However, you do need to be careful of burning shallots. I've had very good results when I add the shallots to the pan when the potatoes get flipped after the first ten minutes of baking.
These potatoes were great. The only thing I changed was that I reduced the salt by a little over half. The onions do not burn if the recipe is followed correctly. The previous reviewer had only cut the potatoes in half, which would mean they would take longer to cook, causing the onions to burn. I actually made a double batch today. One with the onions and one without. The one with outdid the one without by far, and I don't even like onions!
This was great! I sprinkled chopped chives after cooking the chips and I omitted the shallots because of what I read on the review. Super yummy! Will definitely make again!
I halved fingerlings. Potatoes were fine but the shallot rings burned.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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